VCE--Goat Cheese Souffle with Thyme

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Goat Cheese Soufflé with Thyme

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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butter -- plus 2 tablespoons

freshly grated Parmesan, for the dish

1 1/4 cups milk or cream

Aromatics: 1 bay leaf, several thyme

sprigs, 2 thin onion slices

3 tablespoons butter

3 tablespoons flour

salt and freshly milled pepper

1 Pinch cayenne

4 egg yolks

1 cup crumbled goat cheese -- (about 4 ounces) preferably a

Bucheron or other strong-flavored cheese

6 egg whites

several plump thyme sprigs -- leaves only

 

Preheat the oven to 400 F. Butter a 6-cup soufflé dish or an 8-cup gratin dish

and coat it with the Parmesan. Heat the milk with the aromatics until it boils.

Set it aside to steep for 15 minutes, then strain.

 

Melt the butter in a saucepan. When foamy, stir in the flour and cook over low

heat for several minutes. Whisk in the milk all at once and stir vigorously for

a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of

pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time

until well blended, then stir in the cheese. Don't worry about getting it

smooth.

 

Beat the egg whites with a pinch of salt until they form firm peaks, then stir a

quarter of them into the base to lighten the mixture. Fold in the rest, transfer

to the prepared dish, then put in the center of the oven and lower the heat to

375 F. Bake for 30 minutes or until golden and just a bit wobbly in the

center. Remove, scatter the thyme over the top, and serve immediately.

 

 

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Per Serving (excluding unknown items): 310 Calories; 24g Fat (69.8% calories

from fat); 17g Protein; 6g Carbohydrate; trace Dietary Fiber; 266mg Cholesterol;

275mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Fat.

 

NOTES : Of all soufflés, this is my favorite. The enticing aroma of goat cheese

is very seductive, and the little pockets of melted cheese are found treasures.

Although a classic soufflé dish forms a high, puffed crown, I often bake this

and other soufflés in a large shallow gratin dish instead. It still looks

marvelous, it bakes more quickly, and this way there's plenty of crust for

everyone.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0